John Myers
Contents
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Ingredients
- For the kneading dough
- 250 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 0,5 tsp Cinammon
- 1 packet Vanilla sugar
- 1 Egg
- 1 tbsp Rum
- 125 g Butter
- For the macaroon mixture
- 2 Egg Whites
- 1 pinch Salt
- 125 g Sugar
- 200 g Finely ground hazelnuts
- 1 packet Cream stiffener
- Jam for filling
Instructions
- Make a kneading dough from the dough ingredients, wrap in foil and refrigerate for about 1 hour, then roll out 3 mm thick, cut out cookies in the shape of flowers and place on 2 baking sheets lined with baking paper.
- For the macaroon mixture, beat the egg white and salt until firm, let the sugar trickle in and continue beating.
- Mix and fold in the ground hazelnuts and cream stiffener. Pour the mixture into a piping bag (with a serrated nozzle) and squirt rings onto the biscuits.
- Mix the jam, pour into a snack bag, cut off a small point and squirt into the middle of the macaroon rings.
- Bake the tartlets at about 170 degrees air circulation for about 12 minutes, let them cool down and eat them :)))
- Cream stiffener prevents the macaroon mixture from running during baking.
Nutrition
Serving: 100gCalories: 433kcalCarbohydrates: 56.9gProtein: 4.8gFat: 19.4g
